Restaurant Manager

The Restaurant Manager is responsible for the overall daily operations of Tin Star, overseeing both front of house and back of house teams to ensure a consistent, high-quality guest experience in a fast casual environment. This role holds full accountability for staffing, training, food and labor cost control, cash handling, and financial performance of the restaurant. The restaurant manager ensures the location runs efficiently and profitability while upholding brand standards for food quality, service speed, cleanliness, and safety. Essential Duties and Responsibilities Oversee day to day front of house and back of house operations, ensuring smooth efficient service during all shifts Perform and delegate opening and closing procedures, ensuring the restaurant is properly set up and secured each day. Monitor food quality, presentation, and portioning to ensure consistency with Tin Star standards Ensure compliance with health, safety, and sanitation regulations throughout the restaurant. Address equipment issues, facility maintenance needs, and vender/supplier concerns promptly Staff Management Hire, train and onboard front of house and back of house employees Create and manage staff schedules to ensure appropriate coverage while controlling labor cost Coach, supervise, and evaluate employee performance; provide feedback and corrective action as needed Foster a positive team-oriented work environment and resolve conflicts professionally Manage cash handling procedures, including register counts, deposits, and daily reconciliation Monitor and control food, beverage, and labor costs against budgeted targets Analyze daily, weekly, and monthly sales reports to identify trends and opportunities for improvement Manage inventory levels, ordering, and vendor relationships to minimize waste and control costs Requirements: Minimum 2 year of restaurant experience managing high-volume restaurants Must possess a valid driver’s licenses, be eligible to work in the United States and must agree to background check Fun, energetic, friendly, and passionate Possess strong leadership qualities Knowledge of computers (MS Word, Excel) Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, safety, company policies, and procedures, personnel management, recordkeeping, and preparation of reports Physical Demands: The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. 50 – 55 hours in a typical work week. This role requires prolonged standing, the ability to move, push and lifting up to 50 lbs. Work with hot, cold and hazardous equipment as well as operate phones, computers, printers/copiers and other office equipment. #J-18808-Ljbffr